There’s something undeniably nostalgic about blackberry season. Whether you remember picking them off brambly bushes as a kid or just love the way they burst with flavor in the summer sun, blackberries have a way of wrapping you up in a warm-weather memory. And when you pair them with silky cheesecake in a perfectly portioned, no-bake dessert? It’s magic.
These No-Bake Mini Blackberry Cheesecakes are like little bites of summer joy. Light, creamy, and just the right amount of tangy, they sit atop a buttery graham cracker crust and get crowned with a luscious blackberry topping that’s sweet, tart, and beautifully vibrant. This recipe is a go-to when I want something elegant without turning on the oven—especially during warmer months when cool, refreshing treats just hit different.
They’re perfect for entertaining (hello, bite-sized desserts at brunch or baby showers), but also make the kind of special weeknight treat that doesn’t require a special occasion. I’ve made these for Mother’s Day, backyard cookouts, and even just for myself on a random Tuesday when I needed a little pick-me-up. You’ll love how easy they are to pull together—and your guests will think you spent hours.
Why You’ll Love This Recipe:
- No oven needed: Great for warm days or busy kitchens.
- Perfectly portioned: Individual servings mean easy presentation (and built-in portion control!).
- Bright and fresh: That blackberry topping? It’s the ultimate sweet-tart balance.
- Versatile and customizable: Swap berries, use different crusts, or add a swirl of lemon curd for a twist.
- Make-ahead friendly: These chill beautifully in the fridge, so they’re ready whenever you are.
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy cream
For the blackberry topping:
- 1 cup fresh blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 tablespoon cornstarch
- 1 tablespoon water
HOW TO MAKE NO-BAKE MINI BLACKBERRY CHEESECAKES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the crust
In a small bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until everything looks like damp sand. Spoon about 1 to 1½ tablespoons of the mixture into each cup of a mini cheesecake pan (or cupcake liners if you don’t have one). Use the back of a spoon to press the crust firmly and evenly. Pop it in the fridge while you prep the rest.
Step 2: Whip up the filling
In a medium mixing bowl, beat the cream cheese until smooth and creamy—no lumps! Add in the sugar and vanilla, mixing until combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time here—fold, don’t stir, so the filling stays light and airy.
Step 3: Fill and chill
Spoon the cheesecake filling over the crusts, smoothing out the tops with the back of a spoon or a small offset spatula. Cover and refrigerate for at least 3 hours, or overnight if you’re planning ahead. The longer they chill, the firmer (and tastier) they get.
Step 4: Make the blackberry topping
In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries break down and release their juices—about 5 minutes. In a small bowl, whisk together the cornstarch and water, then stir it into the blackberry mixture. Simmer for another minute or so, until thickened. Let it cool completely before spooning it over the chilled cheesecakes.
Step 5: Assemble and serve
Once everything is chilled and ready, gently remove the mini cheesecakes from their molds (a warm knife or thin spatula helps). Spoon the blackberry topping over each one and get ready for that first delicious bite. Creamy, fruity, sweet, and a little tart—it’s like sunshine in dessert form.
HELPFUL TIPS:
- Room-temperature cream cheese is key to avoiding lumps. Let it sit out for a bit before mixing.
- Use a mini cheesecake pan with removable bottoms if you have one—it makes serving super easy. If not, cupcake liners in a muffin tin work just as well.
- Don’t skip the chilling time. It helps the filling set up properly and makes them easier to handle.
- Make ahead: These can be made a day or two in advance—just store the topping separately and add it before serving.
- Fresh or frozen blackberries: Either work! If using frozen, just thaw them first.
DETAILS:
- Prep Time: 25 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 10 mini cheesecakes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
NOTES:
Feel free to play with the fruit topping! Raspberries, blueberries, or even a mixed berry blend work beautifully here. For a tangy twist, add a little lemon zest to the cheesecake filling. You can also make these in small jars for a rustic, portable version—perfect for picnics or lunchbox treats.
NUTRITIONAL INFORMATION:
Estimated per serving (1 mini cheesecake)
Calories: 220
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 18g
Sugar: 12g
Protein: 2g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use a different fruit for the topping?
Absolutely! Blueberries, raspberries, or strawberries are all great options. You can also do a combination.
Can I make these ahead of time?
Yes, and they’re actually better after a night in the fridge. Just store the topping separately and add it right before serving for the best texture.
Can I freeze these?
You can! Freeze them without the topping, and thaw in the fridge overnight before serving. Add the topping once thawed.
What if I don’t have a mini cheesecake pan?
A standard muffin tin lined with cupcake liners works great. They’ll be a touch wider and shorter, but just as tasty.
STORAGE INSTRUCTIONS:
Store the mini cheesecakes in an airtight container in the fridge for up to 4 days. If you’ve already added the topping, they’ll still hold up well—just note the topping may weep slightly over time. You can also freeze the cheesecakes (without topping) for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Blackberry Cookies
- Blueberry Cottage Cheese Breakfast Bake
- Elegant White Chocolate Raspberry Swirl Cheesecake: A Decadent Delight
- Blueberry Cheesecake Crumb Cake
CONCLUSION
No-bake mini blackberry cheesecakes are the kind of dessert that look impressive, taste even better, and are shockingly easy to make. Whether you’re celebrating something big or just treating yourself on a regular ol’ day, these sweet, creamy bites are guaranteed to bring a smile. With their buttery crust, fluffy filling, and juicy blackberry topping, they’re proof that the simplest desserts often turn out to be the most memorable. So grab your berries, pull out your mixer, and let’s make something sweet—no oven required.
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No-Bake Mini Blackberry Cheesecakes
Description
There’s something undeniably nostalgic about blackberry season. Whether you remember picking them off brambly bushes as a kid or just love the way they burst with flavor in the summer sun, blackberries have a way of wrapping you up in a warm-weather memory. And when you pair them with silky cheesecake in a perfectly portioned, no-bake dessert? It’s magic.
These No-Bake Mini Blackberry Cheesecakes are like little bites of summer joy. Light, creamy, and just the right amount of tangy, they sit atop a buttery graham cracker crust and get crowned with a luscious blackberry topping that’s sweet, tart, and beautifully vibrant. This recipe is a go-to when I want something elegant without turning on the oven—especially during warmer months when cool, refreshing treats just hit different.
They’re perfect for entertaining (hello, bite-sized desserts at brunch or baby showers), but also make the kind of special weeknight treat that doesn’t require a special occasion. I’ve made these for Mother’s Day, backyard cookouts, and even just for myself on a random Tuesday when I needed a little pick-me-up. You’ll love how easy they are to pull together—and your guests will think you spent hours.
Ingredients
For the crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
For the blackberry topping:
1 cup fresh blackberries
2 tablespoons granulated sugar
1 teaspoon lemon juice
1/2 tablespoon cornstarch
1 tablespoon water
Instructions
Step 1: Make the crust
In a small bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until everything looks like damp sand. Spoon about 1 to 1½ tablespoons of the mixture into each cup of a mini cheesecake pan (or cupcake liners if you don’t have one). Use the back of a spoon to press the crust firmly and evenly. Pop it in the fridge while you prep the rest.
Step 2: Whip up the filling
In a medium mixing bowl, beat the cream cheese until smooth and creamy—no lumps! Add in the sugar and vanilla, mixing until combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Take your time here—fold, don’t stir, so the filling stays light and airy.
Step 3: Fill and chill
Spoon the cheesecake filling over the crusts, smoothing out the tops with the back of a spoon or a small offset spatula. Cover and refrigerate for at least 3 hours, or overnight if you’re planning ahead. The longer they chill, the firmer (and tastier) they get.
Step 4: Make the blackberry topping
In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries break down and release their juices—about 5 minutes. In a small bowl, whisk together the cornstarch and water, then stir it into the blackberry mixture. Simmer for another minute or so, until thickened. Let it cool completely before spooning it over the chilled cheesecakes.
Step 5: Assemble and serve
Once everything is chilled and ready, gently remove the mini cheesecakes from their molds (a warm knife or thin spatula helps). Spoon the blackberry topping over each one and get ready for that first delicious bite. Creamy, fruity, sweet, and a little tart—it’s like sunshine in dessert form.
Notes
Feel free to play with the fruit topping! Raspberries, blueberries, or even a mixed berry blend work beautifully here. For a tangy twist, add a little lemon zest to the cheesecake filling. You can also make these in small jars for a rustic, portable version—perfect for picnics or lunchbox treats.